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Crispy roasted potatoes with rosemary and parsley on a dark sheet pan, golden side dish fresh from the oven

Crispy Roasted Potatoes with Garlic and Rosemary

Yukon Gold potatoes are boiled briefly, shaken to rough up their edges, and roasted at 450°F until deep golden and crunchy. Garlic goes in for the last 5 minutes so it toasts without burning.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 About 1 cup
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For Parboiling
  • 3 pounds Yukon Gold potatoes cut into 1 1/2-inch chunks
  • 3 quarts water
  • 1 tablespoon Diamond Crystal kosher salt
  • 1/2 teaspoon baking soda
For Roasting and Finishing
  • 1/4 cup extra-virgin olive oil divided
  • 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh rosemary
  • 3 garlic cloves minced
  • 2 tablespoons chopped fresh parsley

Equipment

  • 18x13-inch rimmed sheet pan
  • Large pot (at least 5 quarts)
  • Colander
  • Thin metal spatula
  • Chef's knife and cutting board

Method
 

  1. Preheat the oven to 450°F with a rack in the lower middle position. Mix the garlic with 1 tablespoon of the oil.
  2. Boil the water with 1 tablespoon salt and the baking soda. Add the potatoes and cook 8 to 10 minutes, until a knife slides into the edges but the centers stay firm.
  3. Drain and let sit in the colander 2 minutes, until the surface looks dull and dry.
  4. Return to the pot with 3 tablespoons oil, 1 teaspoon salt, pepper, and rosemary. Cover and shake hard 10 to 15 seconds, until the edges look fuzzy.
  5. Spread on the bare sheet pan, flat sides down, 1/2 inch apart, scraping in all the paste.
  6. Roast 20 minutes, until the bottoms are deep golden and release easily.
  7. Flip, rotate the pan, and roast 15 to 20 minutes more, until all sides are deep golden brown and the edges crackle.
  8. Toss with the garlic oil and roast 5 minutes, until the garlic is light gold and fragrant.
  9. Top with parsley, adjust salt, and serve within 10 minutes.

Notes

Russets work too. Check them at 7 minutes in the pot because they break apart faster.
Make ahead: parboil and coat up to 24 hours ahead, refrigerate covered, and add 5 minutes to the first roast.
Storage: refrigerate 3 to 4 days in an airtight container or freeze up to 3 months; reheat at 400°F in an air fryer.